Pin this There's something about the smell of fresh basil that makes me move faster in the kitchen. Years ago, a friend brought homemade pesto to a potluck and layered it into wraps with leftover rotisserie chicken, and I watched people gravitate back for seconds without hesitation. That simple moment—how something so quick could feel so thoughtful—stuck with me. Now these pesto chicken wraps are my go-to when I need lunch to feel less rushed and more intentional.
I made these for a friend's pool day last summer, and she ate two while barely pausing between conversations. Later she texted asking for the recipe, which is the highest compliment I know. The wraps stayed fresh through the afternoon in a cooler, the pesto didn't make anything soggy, and everyone kept calling them back to grab another half. That's when I realized these aren't just convenient—they're genuinely craveable.
Ingredients
- Cooked chicken breast: Two cups shredded or sliced gives you enough protein to keep you satisfied for hours; rotisserie chicken works beautifully if you're short on time.
- Basil pesto: A third cup is generous enough to coat every bite without overwhelming the other flavors, and store-bought is completely respectable here.
- Shredded mozzarella cheese: Half a cup melts slightly into the warm tortilla and adds a creamy richness that ties everything together.
- Baby spinach leaves: A cup provides an earthy base that grounds all the bold flavors above it.
- Medium tomato: Slice it thin so it doesn't make your wrap fall apart, and taste it first—a good tomato makes all the difference.
- Red onion: Just a thin half adds bite and a slight sweetness that balances the pesto's intensity.
- Roasted red peppers: Optional but worth seeking out; they add sweetness and texture that makes the wrap feel less simple.
- Large flour tortillas: Ten-inch ones give you enough room to layer without overcrowding, and warming them is non-negotiable for pliability.
- Salt and black pepper: Season toward the end so you can taste as you go.
Instructions
- Coat the chicken with pesto:
- In a medium bowl, combine your cooked chicken with the pesto and toss until every piece is evenly dressed. The pesto should coat everything with a light green film; this is where all your flavor lives.
- Warm the tortillas:
- A dry skillet or 10 seconds in the microwave makes them pliable enough to fold without cracking. If they're too stiff, they'll tear under pressure, so don't skip this step.
- Build your wrap:
- Lay a tortilla flat and layer spinach down the center as your base, then add the pesto chicken, mozzarella, tomato, red onion, and roasted peppers if using. The spinach acts as a barrier between the warm tortilla and the moisture from the tomato.
- Season and roll:
- Taste a bite of filling and adjust salt and pepper, then fold in the sides and roll tightly toward you. A tight roll keeps everything from falling out when you bite into it.
- Slice and serve:
- Cut in half on a diagonal so the layers peek out invitingly. Eat immediately while the cheese is still slightly warm, or wrap tightly in foil or parchment for later.
Pin this My neighbor once told me she was tired of sad desk lunches, and I brought her one of these wraps on a Tuesday. She ate it at her desk by the window and said it reminded her that some days are worth actually pausing for. Small moments like that made me realize food isn't just sustenance—it's permission to slow down, even when everything else is rushing.
The Pesto Shortcut No One Talks About
Store-bought pesto carries no shame here, and honestly, some brands are fresher than what we can make at home unless you grow your own basil. The real trick is tasting it first—some pestos are aggressively salty or have a musky garlic note that won't work in every wrap. If yours tastes off, a squeeze of fresh lemon juice or a pinch of honey can soften harsh edges. I've found that the best pesto for wraps is the one that tastes bright and makes you want to eat it straight from the jar.
Substitutions That Actually Work
Feta cheese adds tanginess where mozzarella is mild, and it holds its texture better in a warm wrap if you prefer something firmer. Provolone leans smoky and less delicate, which pairs beautifully if you add grilled chicken instead of plain cooked. You can swap the spinach for arugula if you want peppery bite, or skip it entirely if your tomato and peppers are juicy enough. The wrap is flexible in the best way—it bends to what you have in your fridge and what you're craving that day.
Taking It Further
If you have a panini press or cast iron, warming the finished wrap briefly creates a crust that feels more substantial and makes the cheese slightly melty. Some people add a tablespoon of cream cheese mixed into the pesto for richness, or they grill the chicken first for smokier flavor instead of using it plain. The wrap invites creativity without demanding it—you can eat it as written or customize it endlessly depending on your mood and what's calling to you that day.
- A light brush of garlic-infused olive oil on the tortilla before layering adds flavor you'll taste in every bite.
- Slice everything thin so the wrap actually closes without bursting at the seams.
- Make these the night before if you wrap them tightly; they taste great cold and travel beautifully.
Pin this These wraps taught me that the best meals are the ones you actually make, even on days when takeout feels easier. They're proof that simple, quick food can still feel generous and alive.
Recipe Questions
- → Can I use different cheeses?
Yes, substituting mozzarella with feta or provolone works well and adds unique flavors to the wrap.
- → How do I warm the tortillas?
Warm tortillas briefly in a dry skillet or microwave to make them pliable for easier rolling.
- → Is pesto always made with nuts?
Traditional basil pesto often contains pine nuts, but nut-free versions are available for those with allergies.
- → Can I make this wrap gluten-free?
Yes, by using gluten-free tortillas, the wrap can be adapted to suit gluten-free diets.
- → What are some extras to enhance flavor?
Grilling the wrapped sandwich briefly on a panini press adds a delicious crispy texture and melds the flavors.